This is a simple to make yet sophisticated egg salad that I like to cook for breakfast or as an appetizer for our barbecue parties. The secret of my recipe of the egg salad is going heavy on fresh herbs, which adds flavors of summer to it. Pickles and capers, in turn, add a pop of acidity, and paprika – a hint of smoke.
Incorporating hard-boiled eggs in cooking is very traditional in Eastern European cuisines. Not only eggs add richness to the texture of dishes, they also are the essential source of protein. When consuming eggs, it is very important to eat both whites and yolks. I cannot stress enough that animal protein foods (eggs, meat, milk) always come with fat and this is how we should eat them. Egg yolks supply vitamins A and D needed for assimilation of protein. This is why consumption of egg whites by themselves, as it has become trendy recently, can cause serious deficiencies of these vital fat-soluble nutrients.
If you would you like to learn more about a well-balanced diet and find some healthful recipes, the best resource, in my opinion, is “Nourishing Traditions” by Sally Fallon. In this book, Ms. Fallon gathered and summarized in a simple way the nutrition wisdom of generations worldwide and supported it with scientific studies and statistical facts. Very enjoyable reading!
Active time: 20 minutes | Total time: 45 minutes | Serves: 5
5 springs parsley, leaves only, chopped
5 springs dill, chopped
Big bunch (about 10 stems) chives, chopped
1 pickle, seedless and finely chopped
2 tsp capers, rinsed and chopped
1/2 tsp smoked paprika
1 tbsp olive oil mayonnaise
1/2 tbsp Dijon mustard
Salt and pepper
Hard-boil eggs. Once cooled down, cut eggs in 1/5 inch dice.
In a mixing bowl, combine the eggs, chopped herbs (parsley, dill and chives), chopped pickles and capers. Add mayonnaise and Dijon mustard. Season with paprika, a pinch of salt and pepper.
Mix well and adjust seasonings as needed. If desired, spread egg salad on a piece of grilled rye bread.
In summertime when cucumbers are in season, you can use them instead of pickles. Also, you can try substituting Dijon mustard with horseradish and chives with shallots, depending on what is available and in season.